Description
These Hostess Cupcake Cookies with Marshmallow Frosting combine rich, chocolatey cookie bases with a fluffy marshmallow frosting and a luscious chocolate ganache topping. Inspired by the classic Hostess cupcake, this recipe allows you to enjoy all the flavors in a fun, handheld cookie form, finished with a delicate pipeable icing swirl for decoration.
Ingredients
Scale
Cookie Dough:
- ¾ cup unsalted butter, softened to room temperature
- 1¼ cups light brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2⅓ cups all-purpose flour
- ⅔ cup Dutch processed unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
Marshmallow Frosting:
- 1 cup unsalted butter, softened to room temperature
- 3 cups powdered sugar, sifted
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 7 ounce jar marshmallow creme (marshmallow fluff)
- 1–2 tablespoons heavy whipping cream (start with 1 tablespoon, add second if needed)
Chocolate Ganache:
- 4 ounces semi-sweet chocolate baking bar, chopped (approx. ¾ cup)
- ⅓ cup heavy whipping cream
- 2 teaspoons light corn syrup
Pipeable Icing (Decorative Swirl):
- ¾ cup powdered sugar, sifted
- 3 tablespoons unsalted butter, softened to room temperature
- ¼ teaspoon vanilla extract
- 2 teaspoons heavy cream
Instructions
- Prepare Cookie Dough: In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until smooth and fluffy. Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch processed cocoa powder, cornstarch, baking soda, and salt until evenly blended.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a smooth dough forms. Do not overmix to maintain tender cookies.
- Chill Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour to make it easier to handle and to help the cookies hold their shape while baking.
- Shape and Bake Cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Roll the dough into balls about 1½ inches in diameter and place them evenly spaced on the baking sheets. Bake for 10-12 minutes or until the edges are set but centers are still soft. Remove from oven and let cookies cool completely on wire racks.
- Make Marshmallow Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing on low speed. Add vanilla extract and salt, then fold in the marshmallow creme. Mix in 1 tablespoon of heavy whipping cream; if the frosting is too thick, add an additional tablespoon until the desired fluffy consistency is reached.
- Prepare Chocolate Ganache: Combine chopped semi-sweet chocolate, heavy cream, and light corn syrup in a heatproof bowl. Warm in short intervals in the microwave or over a double boiler, stirring frequently until smooth and glossy. Let cool slightly before use.
- Make Pipeable Icing: Beat the softened butter in a bowl until creamy. Slowly add sifted powdered sugar, vanilla extract, and heavy cream until smooth and pipeable. Adjust cream quantity to achieve a swirl consistency.
- Assemble Cookies: Spread or pipe a generous dollop of marshmallow frosting on top of each cooled cookie. Drizzle or gently spread the chocolate ganache over the frosting.
- Decorate with Pipeable Icing: Using a piping bag fitted with a decorative tip, pipe a swirl of the prepared icing on top of the chocolate ganache for a beautiful finishing touch.
- Serve and Store: Allow the ganache and icing to set slightly before serving. Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Notes
- For best results, allow all butter and eggs to come to room temperature before starting.
- Chilling the dough is essential to prevent spreading and to keep the cookies thick and cakey.
- If the frosting feels too stiff, add more heavy cream one teaspoon at a time until the desired consistency is reached.
- The chocolate ganache can be gently reheated if it becomes too firm before spreading.
- Store cookies in an airtight container to maintain freshness and prevent drying out.
- You can substitute Dutch-processed cocoa with natural cocoa powder, but the flavor and texture might slightly differ.
Keywords: Hostess cupcakes, marshmallow frosting, chocolate ganache, chocolate cookies, dessert cookies, homemade Hostess cupcakes, chocolate marshmallow cookies